Split lentils or other legumes, or a thick soup made from these ingredients, typically seasoned with spices. A staple food in South Asian cuisine.
From Hindi दाल (dāl) and Sanskrit दल (dala) meaning 'to split', referring to split lentils and legumes. The word entered English in the 17th century through British encounters with Indian cuisine, where dal is a fundamental protein source and daily staple.
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